Leek tart

Required ingredients: 300 grams of gluten flour, 3 grams of salt, 220 grams of warm water, 300 grams of leeks, 2 eggs, white vermicelli to the right amount, pretzels to the right amount, 2 small spoons of soy sauce, 20 grams of corn oil,

1, pour the flour into the pot, add 3 grams of salt and mix well, and then pour in 220 grams of warm water, pouring the chopsticks and stirring as you do so, stirring until the You can't see the dry powder.

3, the dough resting time, we began to adjust the filling, the leeks after washing and draining, cut into pieces diced in a bowl, add the right amount of sesame oil, tossed evenly, wrapped in sesame oil leeks are not easy to water, the flavor is more fragrant.

4, then pour a moderate amount of oil into the pan, pour the beaten egg into the pan, stir-fry over medium-low heat, stir-fry until the egg is completely solidified, you can get out of the pan

5, and then put the white fan cold water in the pot, boil over high heat, turn the heat to medium, and then cook for two minutes you can get out of the pan

6, scrambled eggs and hot cooked fans poured leeks into a bowl, add a moderate amount of salt, 2 tablespoons of soy sauce, a little pepper, toss and stir. This filling in the fans can not be missing, because the addition of fans not only taste enhancement, but it will also absorb the leek itself excess water.

7, the dough rested well, it will be put on the panel, the panel in advance of the appropriate amount of oil on the anti-sticky, the rest of the dough stretched, and then divided into a number of small dough. Warm tips, the rest of the dough do not knead, to prevent gluten pie is not fluffy

8, take a small dough, directly with the hand pull apart, pulled into a large thin slice, and then put the appropriate amount of filling

9, the filling around the skin to the center of the pull together, and then the mouth of the good pinch

10, and then turn over, the mouth down, and then press the hand a little bit, and then slightly Organize a little, make some round

11, pan into a moderate amount of oil, put the good leek and egg pie in the pan, move the pie, move gently, because it is very soft and thin, the pie in the pan with medium-low heat to fry it, fry to the bottom of the pie hardened, give it a flip, because it's almost all the fillings are cooked, so fry for about 4 minutes can be out of the pan.

12, leek pie so do, do not knead not rolled out, do a good job of the finished product of each thin skin stuffing, really delicious

13, do it yourself is delicious, the filling is very rich, love to eat you don't miss Oh, worth a try